Ⅰ 葡萄酒的味道应该怎么形容
比较长，而且超级全。中英双语版
以下术语只列出了一部分，按英文字母（a～z）排列：
A
Acetic Term applied to wines which have undergone acetification and to the odour of such wines.
醋酸的：用于描述发生醋酸化的葡萄酒，以及此类葡萄酒所散发出的气味。
Acid. Term applied to a wine containing an excessive amount of acid, usually a wine made from grapes not completely ripe.
酸：用于描述含有过量酸的葡萄酒，通常是因为原料葡萄没有完全成熟。
After taste. Tate left in the mouth by wines after they have been tasted.
后味：品尝后葡萄酒留在口中的味道和感觉。
Agreable. Pleasant character of a well-balanced wine.
惬意的：一款平衡良好的葡萄酒所包含的宜人特征。
Amber. Colour of a wine resembling that of amber.
琥珀色：葡萄酒所具有的类似琥珀的颜色。
Astringent. The characteristic flavour of wines which proces an unpleasant chemical stimulus in the mouth, e to an excessive level of ethyl acetate.
涩的、收敛性的：葡萄酒中乙酸乙酯含量过高时的典型特征，给口腔带来一种不适的化学刺激感。
Aroma. The odour of wines. Primary aroma is derived from the grapes. Secondary aroma derives from fermentation. Tertiary aroma (bouquet) develops ring maturation and aging.
香气、果香：葡萄酒的气味。基本的香气来自葡萄果实，次级香气来自发酵过程，而第三层香气（酒香）在葡萄酒的成熟与陈酿过程中发育。
Aromatic. Term applied to wine with a very pronounced aroma, usually made from grapes with aromatic flavour and aroma such as the Muscats.
果香的：用于描述蕴含着极显著果香的葡萄酒，这些葡萄通常是以果香浓郁的葡萄如各种玫瑰香型的葡萄酿制。
B
Blind tasting. Tasting wines of which the origin and identity are not previously disclosed to the tasters.
盲品：不事先告诉品尝者葡萄酒来源及身份的品尝。
Bitter. Taste that causes an unpleasant and persistent sensation of acridity in the mouth e, in particular, to certain polyphenols.
苦的：一种引起口腔持久苦感的不适味道，特别由多酚等物质引起。
Body. The character imparted to a wine which is rich in dry extract, vinous and complete.
酒体：提取物丰富、酒性饱满、完满的葡萄酒所具有的特征。
Bouquet. Odoriferous quality of a wine, particularly the odour of fine wines acquired ring aging.
陈香、酒香：葡萄酒的香气质量，尤其指高档葡萄酒在陈酿过程中所获得的香气。
Brilliant. Term applied to wines, particularly white wines, which are free of any visible suspended matter and have a sparkling clarity
闪亮的：用于描述葡萄酒尤其是白葡萄酒中没有任何肉眼可见的悬浮物质，表现闪闪发亮的澄清特征。
Butyric. Rancid odour of some spoiled wines.
坏奶油味的：描述一些破败葡萄酒所散发出的腐臭气味。
C
Casky taste, woody taste. Taste imparted to wines ring storage in new or badly kept casks, by substances extracted from the wood of the containers.
橡木桶味、木头味：当葡萄酒在新橡木桶或保存不好的橡木桶中存放时，由容器木料中溶解出的物质赋予葡萄酒的味道。
Cleared. Term applied to a wine which was deposited itssuspended material and become clear.
澄清过的：用于描述沉淀出其中的悬浮物质后变得澄清的葡萄酒。
Cooked taste. Taste acquired by must or wine when heated to high temperatures, particularly if heated in the presence of air. Aroma or taste coming from grape crops which are over ripe.
烹烤味：当葡萄汁或葡萄酒在高温下加热，尤其是在与空气接触的条件下加热时所产生的一种口感。也指来自过熟的葡萄的香气和口感。
Corked taste, corkiness, corky. Taste imparted to bottled wines by defective or mouldy corks.
酒塞味：装瓶后的葡萄酒由于酒塞低劣或发霉变质而带上的味道。
D
Decanter: A special glass bottle, usually glass-stoppered, used for serving wine that has been removed from its original container, in order to facilitate the perception of its aroma.
醒酒瓶：特殊的玻璃瓶，通常配有玻璃塞，用于供应从原来的包装瓶中倒出的葡萄酒，以促进对葡萄酒香气的欣赏。
Delicate. Term applied to the flavour and aroma of some fine wines. A delicate wine is light, well-balanced and soft.
精雅的：用于描述一些优质葡萄酒的风味和果香。精雅的葡萄酒轻盈、平衡良好而柔和。
Dull. Term applied to wines which have a distinct colloidal haze, but which are free of visible suspended material; hazy. Wine with faint turbidity.
暗淡的、沉滞的：葡萄酒中含有明显的胶状薄雾，但不存在肉眼可见的悬浮物质。朦胧的：葡萄酒表现轻微的浑浊。
E
Earthy taste. Special taste resulting from the type of soil on which the grapes were grown.
泥土味：由栽培葡萄的土壤类型所赋予葡萄酒的特殊口味。
F
Fine. Term applied to wines of high quality.
细腻的：用于描述具有高品质的葡萄酒。
Flavour. Impression given by must or wine when taken into the mouth.. Includes sensations gained by the taste organs and also by the olfactory receptors.
风味：品尝对葡萄汁或葡萄酒的总体印象。既包括味觉器官所获得的感受，也包括嗅觉所获得的信息。
Flowery. Aroma of a wine which suggests the perfume of a flower, especially in young wines.
花香的：葡萄酒尤其是年轻葡萄酒中令人联想起花朵芬芳的香气。
Flinty odour. A characteristic odour taste of some dry wines made from grapes grown on certain siliceous soils.
燧石般的气味：某些干葡萄酒的典型气味，它们以在高硅酸盐土壤中生长的葡萄酿制。
Fragrance. Term applied to a well developed and pleasing aroma.
芬芳：用于描述发育良好而令人愉悦的果香。
Fragrant. Term applied to wines with pronounced and pleasing aroma.
芬芳的：用于描述果香显著宜人的葡萄酒。
Fresh. Term applied to wines containing adequate but not excess acidity, which proces a refreshing pleasant sensation.
清新的：用于描述酸度充足而不过量，从而能赋予饮用者提神的舒适感的葡萄酒。
Fruity.
1)Young wine having fresh fruit-Like flavour.
2) In Australia the term is often applied to wines which are slightly to moderately sweet.
果实特征明显的：1）具有果实般风格的年轻葡萄酒。2）在澳大利亚这个词常用于指带有轻微或中等甜味的葡萄酒。
Full. Term applied to a wine complete and well balanced, rich in alcohol and extract. 完整的、丰满的：用于描述平衡好，酒精含量和提取物含量都较高的葡萄酒。
G
Garnet-red. Characteristic colour which some red wines assume on aging, and which resembles that of the precious stone called garnet.
石榴石红：一些红葡萄酒经过陈酿后所具有的典型色泽，它类似于珍贵的石榴石的颜色。
Golden colour. A yellow colour, desirable in certain white wines.
金黄色：一种黄色，是某些白葡萄酒悦人心意的颜色。
H
Hard. Term applied to wine which is poorly balanced and in which acidity predominates.
硬的、不协调的：用于描述葡萄酒的酒体平衡差，酸度居于主导地位
Harmonious. Term applied to wine which is well-balanced.
协调的：用于描述酒体平衡良好的葡萄酒。
Harsh. Term applied to wines which proce an unpleasant chemical stimulation in the mouth.
粗糙的：用于描述在口中产生不适的化学刺激感的葡萄酒。
Herbaceous. Taste of the wine from certain cultivars. Characterizes a plant odour reminiscent of green grass, imparted by hexanol or hexanal.
草本植物的：以某些品种的葡萄生产的葡萄酒的口味特征。乙醇或乙醛所产生的青草般的植物气息是它的特点。
Hydrogen sulphide odour. Objectionable taste and odour e to the presence of hydrogen sulphide resulting from the rection of sulphur or of sulphur dioxide.
硫化氢味：由于葡萄酒中的硫或二氧化硫被还原成硫化氢，而产生的一种恶劣口感和令人讨厌的气味。
L
Light. Term applied to a wine low in alcohol, extract and colour but which may be well-balanced.
轻盈的：用于描述酒精和提取物含量较低，颜色较浅的葡萄酒，但这类葡萄酒可能拥有非常好的酒体平衡。
Limpid , clear. Term applied to a wine free from suspended matter.
清澈的、澄清的：用于描述没有悬浮物质的葡萄酒。
Lively. Term applied to a fresh wine with medium acidity and good keeping qualities. Wine having a brilliant colour.
充满活力的：用于描述酸度中等、贮藏性能优良的清新型葡萄酒。葡萄酒色泽灵动闪亮。
M
Mellow. The smoothness which quality wines acquire with age.Often associated with richness in extract and glycerine.
圆熟：优质葡萄酒经多年陈酿而获得的平顺品质，经常伴随着提取物丰富和甘油含量高而存在。
Metallic flavour. Unpleasant flavour of some wines heavily contaminated with metals. 金属味：当一些葡萄酒被金属严重污染时所带有的令人不快的风味。
Mouldy taste, musty taste. Flavour imparted to a wine by mouldy grapes or storage in mouldy casks.
霉味：由于葡萄发霉或贮存在发霉的酒桶中而使葡萄酒带上的不良风味。
Mousiness. Disagreeable flavour and aroma of wines recalling the smell of mice results from bacterial infection.
鼠臭：令人联想起老鼠味的恶劣气味，是由细菌侵染葡萄酒造成的。
N
Nose. The bouquet and aroma of a wine. A wine has a good nose when it is well developed.
香气：葡萄酒中酒香和果香的统称。当葡萄酒发育良好时具有良好的香气。
O
Orange tint. Colour of certain white wines, which appear somewhat orange by reflected light.
橙色色调：白葡萄酒由于反射阳而呈现某种橙色的韵彩。
P
Pale rose. Light tawny colour which some red wines acquire on oxidation
洋葱皮色：一些红葡萄酒在氧化过程中所产生的浅茶色。
Pale wine. A red wine of a pale colour, almost rose.
淡色葡萄酒：颜色浅淡近乎桃红葡萄酒色的红葡萄酒。
Pasty, doughy. Term applied to some very heavily coloured wines rich in dry extract. 浆状的、糊状的：用于描述某些颜色非常浓郁，富含干提取物的葡萄酒。
Pharmaceutical taste. Unpleasant taste sometimes acquired by wines sotred near odoriferous chemicals.
药味：当葡萄贮藏在有味的化学物质附近时，有时会带上的一种令人不快的杂味。
Pricked. Term applied to wines spoiled by acetic acid bacteria.
尖刺感的：用于描述葡萄酒受醋酸菌侵害而变质。
Putrid. Term applied to a wine having a foul nauseating odour of organic decomposition.
腐烂的：用于描述发出令人作呕的有机物质腐朽味的葡萄酒。
R
Rancio taste. A special taste and odour resulting from oxidation and developed ring the aging of certain wines. A desirable character in old tawny ports and some other fortified wines.
哈味：某些葡萄酒在陈酿过程中由于氧化而产生的一种特殊的口感和气味。对茶色波尔图酒以及其他一些类型的加强葡萄酒而言这种口感和气味是人们所期待的特征。
Rich. Term applied to a well-balanced smooth wine rich in alcohol, extract and glycerine.
饱满的，馥郁的：用于描述酒精、提取物和甘油含量高，酒体平衡极佳，口感平顺的葡萄酒。
Round. The taste impression given by a supple, mellow wine which is not hard and which is full of finesse.
圆润：柔顺圆熟的葡萄酒所带来的品尝感受，这类葡萄酒不生硬，精妙灵巧。
Ruby. Bright red colour of certain wines. Such wines are free from brown or purple tints.
宝石红：一些葡萄酒所拥有的亮丽的红色，这类葡萄酒不带有棕色或紫色的色调。
S
Salty. One of the basic tastes, mainly e to mineral salts.
咸的：一种基本的味道，主要来自矿物盐类。
Sensory evaluation. Examination of a wine by the sense of sights, smell and taste
感官评价：通过视觉、嗅觉和味觉评价判断葡萄酒。
Smoke taste. The special taste of some wines, usually somewhat harsh and recalling that of smoke.
烟味、烟熏味：一些葡萄酒所具有的特殊味道，通常有些粗糙，令人联想起烟尘。
Sour-sweet, sweet-sour.
The taste of a wine which contains excess acid and is at the same time sweet. Sometimes e to the presence of mannitol and lactic acid formed by bacteria.
酸甜的、甜酸的：当甜葡萄酒中含有过量酸时的口感，有时是由于葡萄酒中存在甘露醇和由细菌产生的乳酸。
Spoiled, unsound. Term applied to wine showing some evidence of spoilage.
败坏的：用于描述表现破败和病害迹象的葡萄酒。
Stained wine. A white wine which has acquired a pink tint through being placed in casks which previously held red wine. Wine made from grapes with white juice and coloured skins, containing trace amounts of anthocyanins.
染色葡萄酒：由于储放在原先盛放红葡萄酒的容器中而浸染了粉色色调的白葡萄酒。也指以有色葡萄品种生产的白葡萄酒，酒液中带有极少量的果皮花色素。
Stale. Lack of bouquet and freshness of a wine through too much aeration or infection with film yeasts.
走味的、沉滞的：由于通风过度或受产膜酵母的侵染，葡萄酒变得缺乏香气及新鲜爽口感。
Subtle. Tasting term applied to aroma or perfume which is fine and delicate.
精妙的：用于描述葡萄酒的香气细腻精雅的品尝术语。
Sulphur taste. Taste of wine containing excess of SO2.
硫味、二氧化硫味：当葡萄酒中含有超量的二氧化硫时所具有的气味。
Supple, smooth, soft. Term applied to wines of quality which have a fine round texture, and pleasant to drink.
柔顺的、平滑的、柔软的：用于描述结构细腻圆润、适饮性好的优质葡萄酒。
T
Tart. Term applied to wine with high acidity made from grapes not completely rip.
酸的、尖酸的：用于描述以未完全成熟的果实酿制出的高酸度的葡萄酒。
Taste of lees. Unpleasant taste acquired by wines kept for too long on their lees.
酒渣味：由于葡萄酒与酒渣接触时间过长而带上的令人不快的味道。
Tastevin, tasting cup. A small shallow cup usually of silver used by a wine waiter for tasting wine.
不透明品尝杯：伺酒师用于品尝葡萄酒的小而浅的酒杯，通常为银制。
Tasting. Determining the quality and characteristics of wine by means of the organs of taste and smell.
品尝：通过味觉和嗅觉器官确定葡萄酒品质与风格的过程。
Tasting glasses. Glasses of special shape to enable one to appreciate the flavour of wines. They are used for tasting.
品尝杯、玻璃品尝杯：特殊形状的玻璃酒杯，使品尝者可以更好地欣赏葡萄酒的风味，专门用于品酒。
Thin. Term applied to a wine deficient in alcohol, extract and colour, which lacks of body.
单薄的：用于描述缺乏酒精含量、提取物和颜色，缺乏体量的葡萄酒。
Turbid, cloudy. Term applied to wine which is not clear because of the presence of large amounts of colloidal material or suspended particles.
浑浊的：用于描述存在大量的胶状物或悬浮颗粒而显得不澄清的葡萄酒。
U
Unbalanced. Term applied to a wine ini which the various components are not in harmonious proportions.
不平衡的：用于描述各种成分之间比例不协调的葡萄酒。
Unctuous. Term applied to wines which are smooth, soft and full on the palate.
肥厚的、丰满的：用于描述口感平顺、柔和、饱满的葡萄酒。
V
Varietal flavour, varietal character. Flavour or aroma characteristic of a particular variety of grape and which is evident in wines made from it.
品种风味、品种特征：特定葡萄品种所独有的风格或果香特征，在以这类葡萄酿造的葡萄酒中也明显存在。
Velvety. Term applied to fine wine which is mellow and soft as velvet.
天鹅绒般的：用于描述醇香、甘美、天鹅绒般柔和的优质葡萄酒。
Vinous.
1Term applied to a wine tasting as though it has a very high alcohol content.
2)Term applied to the basic odour and flavour of red wine.
葡萄酒的：1）指葡萄酒品尝时仿佛具有非常高的酒精含量。2）用于描述红葡萄酒的基本风味和香气。
Vintage, year of vintage. The year in which a wine was made. This date appears on the labels of wines made in particularly good years and is one reason for the enhanced value of such wines.
年份、酿酒年份：生产葡萄酒的那一年。优异年份酿造的葡萄酒在标签上有对年份的标注，是提高这些葡萄酒身价的一个原因。
Violet. Special aroma of certain wines resembling the perfume of violets.
紫罗兰：某些葡萄酒所具有的与紫罗兰香气类似的特殊果香。
W
Well-balanced. Tasting term used to indicate the harmony of wine components.
平衡良好的：用于表述葡萄酒中各种成分之间具有协调关系。
Wine taster. One who tastes wines to determine or compare their quality. 品酒师、品酒员：品尝葡萄酒以确定或比较其品质的人。
Ⅱ 应该怎么描述自己喝红酒
萌妹纸小鲜肉们，表在愚人节这天被人嘲笑了哈。愚人节也要拿出优雅的品酒逼格震一震那些SB们！如果有人告诉你眼前的葡萄酒带有狐臊味，你还能爽快地把酒喝下去吗？如果店员告诉你某款葡萄酒特提精神，你能理解他的意思吗？若旁边一位酒友说，他喝的葡萄酒容易挥发，你会作何感想？So，既然敢出来混酒圈儿，有些常用品酒词汇你就得必须秒懂它！
1.奶油般的（Creamy）
初入行的人可能会奇怪：什么样的葡萄酒尝起来会有奶油般的感觉呢？难道真的有人喜欢这种感觉吗？实际上，这个词汇更多的时候描述的是一款葡萄酒的顺滑质地。过橡木桶的霞多丽（Chardonnay）葡萄酒，或经过了苹果酸-乳酸发酵的所有葡萄酒常常会用“奶油般的”来形容。
2.沉哑的（Dumb）
“沉哑”并不是说某款葡萄酒“虽然活着，却已经死了”。所以，不要轻易将酒倒掉，因为这款酒可能只是由于某些原因在酒瓶中“睡着了”或者暂时“停工”而已。这种葡萄酒可能在熟成过程中的某个时间点会突然“苏醒”，或品质再次达到巅峰，或焕发出新的魅力。
这种暂时“停工”的情况常在波尔多（Bordeaux）及罗讷河谷（Rhone Valley）葡萄酒中出现，尤其在葡萄酒发展过程中的中段出现（收获年份之后的十年左右，并会持续数年）。
3.套酒（Flight）
当人们准备进行垂直品鉴或水平品鉴的时候，往往会拿出来一组相同又不同的葡萄酒，供品鉴者们同时品尝，这种情况就叫做“Wine Flights”或“Tasting Flights”。
近些年，有些餐厅和酒吧会以套酒作为特供招牌。“Flight”一词在英语中多与“飞”有关，甚至在大名鼎鼎的《牛津葡萄酒辞典》（Oxford Companion to Wine）中都查不到该词的本意是如何与“套酒”联系起来的，也许是某位酒友在喝了套酒以后有种飞翔的感觉，或是他曾经读到一首与一众有秩序的（而不是乱作一团的一群）鸟儿在天上自由飞翔的诗，所以认为用这个可爱的词来形容套酒最贴切。
4.狐臊般的（Foxy）
带有狐臊般气味的葡萄酒闻起来更容让人联想到泥土造的狐狸窝，而不是住在里面的狐狸。美国杂交的美洲葡萄品种，如尼亚加拉（Niagara）或黑巴科（Baco Noir）等，就常带有这种味道。由于这些葡萄品种往往生长在国际葡萄品种无法适应的寒冷地区，所以，人们很难遇到带有狐臊般气味的葡萄酒。
5.提精神的（Lifted）
在整形手术中，“Lifted”表示消除面部皱纹。在葡萄酒品鉴中，这个词则代表葡萄酒活力十足，令人清爽，香气有从酒底跃起的状态。这种状态是由酒中明显却不过量的挥发性酸造成。其实还有许多词汇形容这种状态，但当清新迷人的香气扑面而来时，还是这个词汇最生动。
6.欠氧化的（Reced）
如果有人说某款葡萄酒是欠氧化的，那就说明这款葡萄酒是存在缺陷的。这种缺陷是在葡萄酒酿制过程中未能与空气进行足够的接触造成的。这样的葡萄酒往往带有硫磺或臭鸡蛋的味道。有些人认为，螺旋盖封瓶的葡萄酒不像软木塞封瓶的葡萄酒那样通过木材空隙接触氧气，这是螺旋盖封瓶葡萄酒的一大弊端。不过，目前为止还没有任何严谨的证据说明这一结论。
7.易挥发的（Volatile或V.A.）
挥发性的葡萄酒一定含有较多的乙酸成分。这种状态与欠氧化一样，都是在葡萄酒酿制过程中发生的，罪魁祸首便是酵母或细菌的不恰当的生物作用。易挥发的红葡萄酒中比白葡萄酒要更常见，闻取其香气的时候常常有醋味的感觉。通常情况下，挥发性酸会破坏葡萄酒的芳香和味道的整体和谐，是葡萄酒常见的缺陷之一。
酒一搜网络，小白变专家！
Ⅲ 如何形容葡萄酒
昨天，Gina在MSN上问我，关于形容葡萄酒的语句哪一句我比较喜欢，想了一下专，这么多年来，印象属中有四句是印象深刻的：
1. 无葡萄酒的一餐 ,
如同无阳光的一日。-—— 巴斯德 (法)2.
人就像葡萄酒一般…本质差的随年龄增加而变酸 ,本质好的则越陈越好。——大概是这个意思3.
自始葡萄酒即系为了人类之快乐而被创造。-——《圣经》旧约〈传道书〉4.
葡萄酒系神爱我们并希望看到我们快乐的恒证。——- 富兰克林 (美)
这四句，只要是葡萄酒达人应该都耳熟能祥了。缠人的Gina希望我能说出我对葡萄酒的形容，在我来说，我更愿意把葡萄酒和美女联系起来，Wine
just like women, you will never know before you open
it........红酒就像女人，在你打开她之前你永远不会了解她。
哈哈，希望Gina不要误会才好！
我本酒海一酒人
不能无歌无酒无美女
要能有笔有书有肝胆
Ⅳ 客人来了,怎样给人介绍红酒
1、先介绍红酒的产地，属于新世界还是就是旧世界的红酒，有什么别的内红酒没有的特色告诉容人家
2、再告诉人家香气是什么样的，都能让人感受到什么样的香气
3、接着说入口的感觉是什么样的，感官上并不是所有人都能感受到你说的东西，譬如说蓝莓果酱的香味，譬如说动物香气，普通人如果没有一套酒鼻子是绝对不知道这是什么意思的。所以你说的感官上的东西，是靠你来引领的，而不是让客人自己猜的
最好就让他们自己感受咯
Ⅳ 好红酒怎么描述
举例说明
干白抄：淡淡的麦秆色伴有柑橘和香草的味道并混有坚果味，以及来自法国大橡木桶酒泥中的酵母气味。也有桔子和香料以及甜甜的花香。酒体饱满，酸度结构分明，而且具有结合良好，温和适中的橡木般的典雅之韵。
干红：紧凑，多层次的味觉显示出甜美和黑莓的果香，伴有来自橡木的巧克力和香料的香气。口感有典雅紧凑成熟的樱桃和浆果的味道，也有柑橘，略带咖啡和如丝般润滑的细腻结构和丹宁。是一款有着美好未来的葡萄酒。
Ⅵ 如何向客户介绍红酒
要向别来人介绍产品，自己首先源要去从他的来源 制作 文化 以及一切根本的东西了解。你要比别人更加的去了解你的产品 你所要介绍的东西。就好比有客人来你家里参观，你介绍起来就会很得心应手，从容面对。这是过去老是给我们讲的最基本的原理。 希望能帮上你。
Ⅶ 红酒该如何描述
首先是红酒的产地--，年份--，当时的气候--，使得那一年份的酒味道----。
其次是喝红酒对皮肤，心脏，身体的一系列好处。
最后可以引论成功人士都爱品红酒，夸被推销的人。
Ⅷ 怎样向顾客介绍红酒
仅供参考：
以我在红酒公司的经验,个人觉得可以从以下方面着手：专
1、红酒的产地，哪属个产区
2、等级（4个等级中的那一等级）。
3、口感（什么香味之类的）。
4、对人体的好处，保健功能等。
5、最后就是价格对比问题了。
如果是高端客户，就不要说性价比的事情，主要说明品牌的知名度。
最重要的一点，做哪行学哪行，多学一点红酒的知识，对你也很有好处，因为红酒确实有着一个很大的市场。